Preventing Foodborne Outbreaks from the Farm to the Table

02.18.14

Written by: Selective Micro Technologies

Consider this fact: Nearly 40,000 people are sickened each year by salmonella alone, killing about 600 people. The Center for Disease Control estimates that infection control prevention efforts cost approximately more than $30 billion annually, a number which increases exponentially without some level of sanitization treatment. If a foodborne pathogen outbreak occurs, a protective zone may be established, which can hamper business activity. Furthermore, a swift recall may impact not only the supply chain vertical, but cost millions in damages regarding sickness and loss of revenue.

Decontamination War on Meat Pathogens

02.04.14

Written by: Selective Micro Technologies

Food spoilage is caused by bacteria, namely pathogens such as e-coli and salmonella as well as varieties of bacillus and clostridium. While food remains part of the equation for these pathogens to populate, so too do temperature, time, and relative moisture levels.

5 Rules of Food Safety

01.22.14

Written By: Selective Micro Technologies

Food illness resulting from contaminated food or food contact surfaces is a direct result of improper handling, hygiene and/or sanitization technique. Food safety measures can effectively reduce the number of food related illnesses, of which can also be related to misuse of chemicals used for sanitization. Many common use chemicals, such as chlorine bleach and formaldehyde present the added concern of potentially forming carcinogens if accidentally ingested. Therefore, it is important to consider more benign, yet highly effective chemicals for sanitization such as pure chlorine dioxide, an FDA approved and EPA registered disinfectant; pure chlorine dioxide is a well-known environmentally-aware, noncorrosive sanitizer for both foodstuffs and food contact surfaces.